Cucumbers with Wasabi and Rice Vinegar Reviews

The Japanese are wild about pickles, pickling practically every vegetable and root they come acrossand in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi
powder adds a subtle heat to these savory quick pickles.

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Easy and delicious. Made without wasabi because I didn't have it and no one I was serving likes spicy food. Flavors were absorbed quickly by the cucumbers, so I was able to serve it within a half hour of making it. Served it with shrimp and a feta ricotta spread with fresh herbs (from New Moosewood cookbook) and crostini for a lovely, light, summer appetizer combo. Enjoy!